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undergraduate thesis
Nutritivni značaj i mogućnost valorizacije tartufa u Istri
2016. urn:nbn:hr:191:528593
Grah, Sara
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Grah, S. (2016). Nutritivni značaj i mogućnost valorizacije tartufa u Istri (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:528593

Grah, Sara. "Nutritivni značaj i mogućnost valorizacije tartufa u Istri." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2016. https://urn.nsk.hr/urn:nbn:hr:191:528593

Grah, Sara. "Nutritivni značaj i mogućnost valorizacije tartufa u Istri." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2016. https://urn.nsk.hr/urn:nbn:hr:191:528593

Grah, S. (2016). 'Nutritivni značaj i mogućnost valorizacije tartufa u Istri', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:191:528593

Grah S. Nutritivni značaj i mogućnost valorizacije tartufa u Istri [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2016 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:191:528593

S. Grah, "Nutritivni značaj i mogućnost valorizacije tartufa u Istri", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:191:528593

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Metadata
TitleNutritivni značaj i mogućnost valorizacije tartufa u Istri
Title (english)Nutritional Value and Valorisation of Istrian Truffles
AuthorSara Grah
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2016-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
U radu se opisuju značajke gljiva i tartufa, a najveća pozornost se pridaje specifičnostima bijeloga tartufa. Analizira se morfologija i nutritivni značaj gljiva, dok se u vezi tartufa prikazuje povijest tartufarenja u Istri i navode vrste tartufa. Posebno se obrađuje bijeli tartuf i njegov značaj u pogledu gastronomske ponude Istre i kao izvor prihoda za stanovnike. Detaljno se obrađuju i eno-gastro manifestacije tartufa u Istri i ističe stanje tartufa na tržištu. Na kraju rada daje se sveobuhvatan zaključak.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:528593
Study programmeTitle: Business Economics in Tourism and Hospitalit; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management,, International Tourism and Hospitality Managemen, Event and Leisure Management
Course: Hospitality Management,
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-04 14:27:07